Rosemary Mustard Pork Chops

by zesty on December 17, 2010 · 24 comments

Happy Friday!  I hope you are having a great day and in the mood for a quick pork dish. You can whip these rosemary mustard pork chops when you are in rush or if you’re really unsure about what to make for dinner.

For this dish I decided to use a simple sauce to enhance the pork flavor.  From there, the pork chops will sit on a large dollop of mashed sweet potatoes.  Can you really beat that?

I started off with a simple sear of the pork chops with a little oil and salt and pepper.  From there I de-glazed the pan with the base of the sauce and then continued to add flavor.  To finish, I jazzed up some sweet potatoes with nutmeg, milk, butter and a dash of brown sugar.  Oh dear  – I love sweet potatoes!!


  • 4 Pork chops
  • 1 Tbsp. olive oil
  • 1 Tbsp. French’s mustard
  • 1 Tbsp. soy sauce
  • 1/4 Cup chicken stock
  • 2 Tbsp. brown sugar
  • 1 Tsp. paprika
  • 1 Tbsp. rosemary (dried)
  • 1 Tsp. black pepper
  • 1 Tsp. salt


  1. Preheat oven to 350°.
  2. Preheat saute pan/frying pan to medium high heat and dry the pork chops with a paper towel.
  3. Combine  soy sauce, mustard, paprika, brown sugar and rosemary in a bowl; mix together.
  4. Season pork with salt and pepper.
  5. Add pork to pan and begin to sear on one side, about 3-4 minutes.  Once complete on one side, flip and do the same on other side.
  6. Remove pork chops and place on plate.
  7. De-glaze the pan by adding the chicken stock and scraping all the bits off the bottom of the pan.
  8. Add the sauce mixture from step 3 and let thicken for 2 minutes.
  9. Add pork back on the pan and place into the oven to finish the cooking process; about 12 minutes.
  10. Remove from oven, baste with sauce.
  11. ENJOY!

Zesty Tip: When trying to caramelize meat and/or fish, it is essential that you pat it dry (with a paper towel) to remove any excess moisture on top of the meat.  This will eliminate the steaming process and let the meat/fish sear and caramelize more effectively.

I thought I would be somewhat balanced and add some green frozen peas to the plating dish along with a huge serving of garlic mashed sweet potatoes.  I hope you enjoy the day and I will see you all Monday.

Question of the day:  What are your Christmas cooking traditions?

Take care


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{ 23 comments… read them below or add one }

1 Meeta

mustard on meat just adds a powerful flavor – i love it. i also like the combination of sweet potatoes here! nice one!


2 VeggieGirl

I see…. SWEET POTATOES!!!!!! :-D


3 Mara @ What's For Dinner?

I’m trying this glaze on my chicken tonight since someone in my house won’t eat pork chops. Thanks for the caramelization tips!


4 Natasha - 5 Star Foodie

The mustard and rosemary sound wonderful with the pork chops! Delicious meal!


5 Heather McD (Heather Eats Almond Butter)

From there, the pork chops will sit on a large dollop of mashed sweet potatoes. Can you really beat that? UM, NO YOU CANNOT! :)

The pork sounds amazing, but the sweet potatoes sound even better. I have a bit of a sweet tater addiction and was immediately drawn to them.

Zesty, you know what I love about your blog?…Your Zesty Tips. I have written so many of them down. I really think you should devote one whole blog post to just tips. I need a list!

Happy St. Patty’s Day my friend! :)


6 Maggie

Happy St patty’s day!

I’m giving away greek yogurt coupons if you’re interested!


7 Lauren

pork chops + sweet potatoes = happy Lauren ;)


8 Pearl

i don’t have any traditions on st. patrick’s day, but i’ll start one this year.

tradition: going over to zesty’s for dinner.


9 Meg

Another yummy recipe! Sweet potatoes rock. They will be appearing in my post tomorrow!


10 Christie @ Fig & Cherry

WOW! Great combo. I adore sweet potato mash and those peas look so green and fresh. Great dish!


11 Bunny

I have a ton of boneless pork in the frezzer, this is perfect for SOME of it!


12 Brittany

this looks deilish, and as far as st. pattys day traditions go, drinking is the only one i have! i’m on like my 14th beer or somehting. i lost count!!!! but i adore your blog, and the food i’ve made from it is fabulous.


13 Kari

I just made these pork chops for supper. They were very good and everyone loved them.


14 Loopy_NJ

The ingredients above calls for paprika, yet I don’t see it used anywhere in the recipe. Where do you add the paprika, when you are seasoning the chops or in the Rosemary Mustard mixture? Thanks.


15 ZestyCook

@Loopy – You are so right. Sorry about that. Yes the paprika goes in the rub. I just fixed the instructions. Sorry for the confusion.


16 Esther Lim-Virtanen

I really love your recipe and had put your link to my blog even. Thank you very much!


17 Tia

Made these today. Perfect! I never buy pork chops, so I never really cook them but for some reason I picked them up at the grocery story this week and found this recipe. They were perfectly moist and I love the mustard touch. Thanks!


18 Jackie

Hi Zesty

Did you use bone-in pork chops or boneless pork chops. What kind of mustard did you use french’s, dijon etc.


19 ZestyCook

@Jackie – For this particular recipe, I used boneless but you can definitely use bone-in if you have them


20 Jackie

Hi Zesty

What kind of mustard did you use in this recipe. French’s, Dijon, Whole Grain, etc.


21 ZestyCook

@Jackie – I went with French’s


22 Danica

Deliciousness Z! This made my mouth water just by the pictures alone. This would be an awesome WW recipe :)

Christmas traditions…I have too many to list but its my favorite time of year because I get to spend time with my family and friends.

Have an awesome weekend!


23 Megan

My mom has made her amazing spaghetti every Christmas with cannolis for dessert.


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